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Wednesday, April 4, 2012

St. Patty's Day Marshmallow Swirl Brownies for the Ratio Rally

Is there anything
more irresistible than a rich, fudgy brownie? Is there?

I didn't think so. And I
totally agree.

These are in the top five
most dangerous things for me to bake as a single woman living alone. I have to
get very strategic about timing, baking them just before I am about to see a
large number of unsuspecting friends or co-workers I can pawn them off on. If I
don't, I end up in a (lonely) repeat of the time in college when my roommate
and I sat in front of a pan of brownies with forks, demolishing about 3/4 of
them before we knew what was happening.

Still, they are one of my absolutely favorite desserts. Which is why I was so
happy that the Gluten-free Ratio Rally decided to tackle brownies this
month.

For my variation, I decided
to go with an old favorite of mine, marshmallow swirl.And since itwas March, they clearly
needed to be green. It's festive. And versatile! You can make these any color
you want.

These use very little flour,
and so my ratio ended up being kind of bizarre. 4 parts fat : 4 parts egg : ~
2.5 parts flour. No liquid - but yes, 8 parts chocolate. (If you're going to do
this, do it right.)

So that's what I did. I made
these for a potluck party, and people raved about them. The word
"amazing" was tossed around quite a bit, and they disappeared pretty
quickly. People who saw me the next week were still talking about these
brownies. Multiple people have told me they are the best brownies they have ever had, period. They arethat good.

Go ahead. Whip up a batch.
You know you want to.

St. Patty's Day Marshmallow
Swirl Brownies

Makes one 9"x13"
pan of brownies

4 oz (1 stick) Earth Balance
Buttery Spread

8 oz. Trader Joe's Belgian
Dark Chocolate (72%)

10 oz. (1.5 cups) white sugar

4 large eggs

2 tsp. vanilla extract

1.5 oz (1/2 cup) almond flour

.6 oz (1/8 cup) sorghum flour

.5 oz (1/8 cup) tapioca
starch

1 tsp. salt

3/4 - 1 cup semi-sweet
chocolate chips

3/4 cup Marshmallow Fluff

1/2 - 1 tsp. gluten-free
green food dye (more as needed)

Preheat
the oven to 350 degrees. Line a 9 x 13 inch baking pan with foil or spray with
cooking spray.

Place butter and chocolate in a
heatproof bowl set over simmering water; stir frequently until chocolate and
butter are melted. Alternatively, place them in the microwave for 2 - 4
minutes, stirring frequently to break up the clumps of chocolate. Let
cool for 10 minutes (til they are about at room temperature).
Stir the sugar into the melted chocolate until combined. Stir in the eggs one
at a time, until fully incorporated. Whisk in the vanilla.

In a small bowl, combine the almond
flour, sorghum flour, tapioca starch, and salt. Gently fold the mixture
into the batter.

Pour the batter into the prepared pan, and smooth top. Sprinkle the chocolate
chips over the top and pres lightly into the batter.

In
a small bowl, mix the Marshmallow Fluff with the green food dye until you've
got a nice, bright shade of green. Swirl into the top of the brownie batter.

Bake until a cake tester inserted in the
middle comes out with only a few moist crumbs attached, anywhere from 35-45
minutes (I baked mine for 39 minutes or so). Start checking them after about 30
minutes to gauge how quickly they are baking so you don't overbake them.
Transfer the pan to a wire rack to cool completely. Slice and serve once
cooled. Store in the fridge for up to 4 days or freeze; reheat before
serving.

Check out all the other
lovely creations - and justtry to
resist. I dare you.

YUM! These look so tasty and your green marshmallow swirl is very pretty and festive! Great brownies!!Blessings, ~Mrs. Rhttp://honeyfromflintyrocks.wordpress.com/2012/04/04/black-bean-smore-brownies-gluten-dairy-free/